Claudia&Julia's blog
Strawberry and rhubarb tarte tatin
To savor in a different way the fruits that will soon flood the markets and fruit stores, Carmen, author of Yerbabuena in the Kitchen , presents us with a delicious strawberry tarte tatin: she moves away from the typical tart that includes apple, and brings us closer to the color and essence of romantic spring. I recommend you try!
Chocolate Bundt Cake
Luisa Morón, from the blog Cocinando con mi Carmela, presents us today with a delicious chocolate bundt cake. The cake that you propose is easy to prepare and can be baked in any mold, but a bundt type mold will give it that special presentation and texture that we like so much. I hope you enjoy her recipe and photos.
Beef entrecote with chimichurri
Chimichurri is a traditional Argentine sauce that is ideal to accompany meats. Its preparation is very simple and we can personalize it with the spices that we like the most. I always recommend letting it rest for a couple of days before using it, since this way its flavor will be more accentuated and the result will be even tastier. Of course, if you haven't had the foresight to make it in advance, you can prepare it at the moment.
Grilled Chicken and Cheddar & Brie Cheese Sandwich
Patri, author of Sabores y Momentos, reminds us that there are other ways to take advantage of leftovers from the day before, than simply heating them up. Today he presents us with a super-appetizing idea to turn leftover chicken into the ideal dinner that you won't leave a bit of.
Raspberry crème brûlée
Valentine's Day is very close. Making it a special day is in our hands, and that is why Virginia, author of Sweet&Sour , suggests us to prepare a delicious raspberry crème brûlée: the perfect dessert to give our partner and our palate with the most delicious and romantic touch!
Blinis with cream cheese and quail eggs
Today we welcome Raquel Carmona, whom you will not only know for her gastronomic blog Los Tragaldabas, but also for being co-author of the book La Mesa del Pecado, which has recently been awarded the "Best Innovative Cookbook" (Spain) award. Awarded by the Gourmand World Cookbook Awards 2014.
Strawberry Rhubarb Cobbler for Two
When a dessert has a heart of strawberry and a coverage similar to a sponge cake but with a crunchy point, it ceases to be a dessert and becomes a real vice!
minestrone my way
With the cold you want hot dishes, and if they are to be eaten with a spoon, so much the better! Miriam, author of the Winter Guest blog, brings us a minestrone well loaded with healthy and varied ingredients, achieving flavors that will surprise you.
Bread with old dough in cocotte
This week we have presented on the blog some basic concepts of kneading and techniques , tips to keep in mind when making your own homemade bread within our bread blog series. They came from the hand of Virginia, author of the Sweet and Sour blog , and after enlightening us with that little guide to making bread, she encourages us to try making it with this recipe for homemade bread en cocotte. Dare to put your hands in the dough: making your own homemade bread is priceless!
Pain Perdu
Carmen, author of the gastroblog Yerbabuena en la Cocina, today offers us a recipe that will be very useful, as it will help you take advantage of some things you thought were lost. It is one of the easiest to prepare and everyone in the house will like it, getting them out of bed just smelling what is cooking!
The winter cocotte, healthy and comfortable
After Christmas, you want to lighten your body from copious meals, and a rich cocotte recipe shelters your body from the cold winter. Laura -author of the gastronomic blog Because- knows it very well, and has the perfect recipe to achieve this purpose. Healthy and easy to prepare, this winter recipe will warm your stomach while charming your heart!
Endive and leek quiche, inspired by Julia Child's book
Patricia, author of the gastronomic blog Sabores y Momentos, presents us with a recipe that children and adults will like: a very healthy endive and leek quiche. It has been inspired by the recipes of Julia Child, whom as you well know we have in great admiration. So there is only one thing left to say: bon appétit!
